Step 1

Preheat the oven to 180°C (350°F) and grease and line a 24cm or 9' round spring from cake pan and set aside.

Step 2

In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until creamy.

Step 3

Add in the oil, eggs, vanilla extract and red food colouring and beat together.

Step 4

In a separate bowl, mix the flour, cocoa and baking soda together.

Step 5

Fold the dry ingredients into the wet ingredients and mix until all combined.

Step 6

Finally add in the buttermilk and vinegar and stir until smooth.

Step 7

Pour the batter into the prepared pan and bake for 45-50 minutes. A skewer inserted into the middle should come out with a couple of moist crumbs attached.

Step 8

Allow the cake to cool for 10 minutes in the cake pan before removing from the pan and place on a cooling rack to cool completely while you make the cream cheese icing.

Step 9

Beat the butter until smooth.

Step 10

Add in the cream cheese and beat together until smooth.

Step 11

Add in the vanilla extract and slowly add the icing sugar until all combined.

Step 12

If your cake has domed, with a sharp, serrated knife and then using the serrated knife, cut the cake in half.

Step 13

Using 1/3-1/2 of the icing, filling the cake, you can pipe this or spread this. Then top with the top half of the cake and decorate with the remaining icing. You can cover the sides, pipe like I have or however you like.